Bunge is one of the leading producers and suppliers of specialty plant-based oils, fats, and proteins, many of which are used in the confectionery industry. Its supply chain is vast, and during these turbulent times food security is a concern along with sustainability. ConfectioneryNews talks with Nicolas Priou, Sustainability Manager at Bunge, on transparency and traceability – and also how Bunge is reacting to the impact of conflict (in Ukraine), drought, and trade disruptions to make sure food and ingredients are delivered to its worldwide consumers.
COPENHAGEN, Denmark, June 23, 2022 /PRNewswire/ Starting babies and toddlers on a lower protein Nordic-style diet with a greater focus on plant-based food may be the key to healthier eating habits, according to new research being presented today at the 54th Annual Meeting of the European Society of Paediatric Gastroenterology, Hepatology and Nutrition (ESPGHAN). Babies fed taster portions of thenew Nordic diet of fruit, berries, roots, and vegetables, as well as breast or formula milk, from the age of 4-6 months of age, were eating almost double the number of vegetables (46% more), than those fed a conventional diet, by 18 months of age. Researchers from the University of Ume, Sweden, Stockholm County Council Centre for Epidemiology, and the University of California, USA, followed two groups of babies from 4-6 months through to 18 months, as part of the OTIS trial. A total of 250 babies took part and 82% completed the trial. Babies fed the new Nordic diet, who had been supplied with
Grüninger launches innovative custom-flavouring process for clean label better-for-you bakery fats
Grüninger claims its innovative process can be custom-flavoured to impart natural butter and vanilla notes, along with creamy-milky, fresh-sour and neutral-slightly sweet and lightly roasted, nutty notes. Pic: iStock/natikka Swiss margarine and bakery fats producer Grüninger AG has developed a new technology to produce palm-free, vegan and vegetarian margarines in which any off-note flavours are effectively taste masked.
At the heart of the process is a natural rosemary extract-derived antioxidant that can be custom-flavoured to match specific applications. In addition to stabilising the flavour of margarines, as well as vegetable and animal oils and fats, the neutralised fats overcome the common hurdles that arise when replacing solid palm fat with alternative oils; extend the product’s shelf life; increase heat stability during baking; and impart an